10 – 15 white button or cremini mushrooms, sliced

4 – 5 slices bacon

2 garlic cloves, minced

1 sweet pepper, thinly sliced

½ red onion, thinly sliced

1 head iceberg or romaine lettuce, chopped (or any combo of salad greens)

½ tsp paprika

½ tsp red pepper flakes

Salt and black pepper


  1. Place bacon in a large sauté pan and cook until the fat is rendered and bacon cooked. Remove bacon and chop and set aside.
  2. Add the mushrooms to the same pan with the bacon fat. Cook for 1 minute. Season with a little salt and black pepper. Add the paprika and pepper flakes if using. Mix well.
  3. Add the red onions, garlic and sweet peppers. Cook just about another minute or two. Taste and adjust seasoning if necessary.
  4. Spoon the warm mushroom mixture over the salad greens and serve. If vegetable mixture is too dry, drizzle with a little olive oil.
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